Cinnamon Free Crispy Ranch Green Beans with Chives
These crispy, blistered green beans are the kind of side dish that disappears from the table before anything else does. A quick blanch followed by a hard sear in garlic-infused oil gives them that irresistible golden char while keeping the inside tender-crisp — it's a technique that makes humble green beans feel genuinely exciting. The ranch-inspired spice blend of dried dill, parsley, smoked paprika, and seasoning salt delivers all that herby, savory punch without a trace of warming spices, which means anyone avoiding cinnamon can dig in without a second thought. A bright hit of lemon juice at the end lifts everything and keeps the flavors clean and fresh. Scattered fresh chives and optional flaky sea salt finish the dish with color and a little extra pop. This is the kind of recipe that works just as well on a weeknight as it does alongside a holiday spread, and it comes together in one skillet with no fuss.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp garlic-infused oil
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free seasoning salt
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp fine salt
- 3 tbsp fresh chives, thinly sliced
- 1 tsp lemon juice
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, until bright green and just barely tender with a firm bite. Drain in a colander and spread on a clean kitchen towel to dry thoroughly — surface moisture will prevent browning in the next step.
- 2
In a small bowl, stir together the dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and fine salt until combined.
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